For each quart of milk (I prefer whole milk, but you can use 2%, 1% or non-fat as well) you will need about 2 tablespoons of starter yogurt (purchase a small container of a good quality plain yogurt). You can use yogurt from the last batch you made also, but after two or three times you should use a fresh starter.

Bring the milk to a boil (this is to kill any other bacteria that has grown in the milk so only the good culture that you add will grow) in a stainless steel saucepan, stirring all the while so it does not scorch. Have a sinkful of ice water ready. As soon as the milk comes to a boil remove it from the heat and place the pan in the ice water (let some of the water out of the sink if the pan is tipping). Stir occasionally until it cools to about 120 degrees (I never use a thermometer. Put a clean finger in the milk. You should be able to hold it in there for 30 seconds without it feeling "hot"). Now stir in your yogurt starter, using a clean spoon or wire whisk. This should bring the temperature down a few degrees, too.

You can keep the milk in the saucepan or transfer to a clean/sterile glass jar. Put on the lid and set in a warm place (about 115 degrees) to incubate. Good places are: gas oven with pilot light, electric dehydrator, on a heating pad (set to low with a towel on top of the pad), or use a commercial yogurt maker. If you are in Arizona, just put it outside! To contain the heat, it is helpful to wrap the jar in a few layers of blanket or towels. Let it sit undisturbed for 7-8 hours. The longer it sits, the more sour it will become (and the more acidophilus there will be!).

There is nothing in the world like eating a bowlful of freshly made, still-warm yogurt.

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